Cherry extract and process of making same.



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EUGENE G. BESSENCOURTQOF ST. LOUIS, MISSOURI; HARRY TROLL, OF ST. LOUIS, MIS- SOURI, ADMINISTRATOR 0F SAID RESSENOOURT, 'LDECEASED, ASSIGNOR TO F. B. CHAMBERLAIIT COMPANY, OF ST. LOUIS, MISSOURI, A CORPORATION OF ILLINOIS.

esteem" EXTRACT aim Paoc'nss or rename SAME.

ltly invention relates to a process of malting cherry flavoring extract, and its object is to produce an extract that will be highly concentrated and will have a flavor and aroma corresponding to the fresh fruit.

In my process, I. prefer to separate the seeds and skins fronrthe pulp and then press out the greater part of the juice. The next step to crush'tlie pulp from which the juice has been removed, with an approximately equal quantity of high grade crystallizedsugar and to this mixture add cologne spirit, which I have found to be the most suitable solvent of the aromatic substance which i desire to extract. 1 prefer to use the sugar in the form of crystals for the reason t it the principal purpose of the sugar is to as. ist in crushing and separating the parts of the fruit, and the crys tals as they are being broken up satisfactorily perform this function. T he factjhat the sugar ultimately dissolves and that its presence really adds to the commercial value of the extract, makes it a particularly valuable means for the purpose mentioned. I wish it. to be understood, however, that the use of sugar in any form, while desirable, is not absolutely essential to the production of satisfactory extract, nor it essential that the proportions set forth be used, that amount merely having been found to be preferable. The mixture is allowed to stand a few days and is then subjected to distilling action by means of which the aromatic substances are separated frorn.the fruit and carried over, with the cologne spirit to a condenser. In beginning the extraction the mixture should be heated very gradually, and a suitable temperature to be maintained during the process of extraction is from 170 F. to 200 F. Care must be taken that none of the fruit is burned since this would impair the quality of the extract, are to Specification of Letters Patent.

Patented Aug. 20, 1912.

Application filed September 25, 1911. Serial No. 651,055.

prevent this I usually place the crushed fruit in a perforated strainer within the retort. This'prevents the fruit from coming into contact with the sides and bottom of the vessel. The distilling action is can tinned until the. volume of the mixture is reduccd'to about one-half of its original volume. lhe ,residue which contains the sugar, coloring matter of the fruit, and some undistilled spirit, is then strained, preferably through a double linen cloth, and after cooling is added to the distillate. The re suit is a highly concentrated cherry extract which corresponds to the fruit in color, flavor and aroma. l have found, however, that it'adds to the quality of the extract, as well as to the delicacy and permanency of its aroma and its exact correspondence to the fruit, to add bitter almond oil, which is preferably done at the time the fruit is mixed with the cologne spirit. I prefer to use almond oil from which all of the prussic acid has been removed.

I will now-give a particular example of the details of myiprocess;v first, l'remove the skins and seeds from about 6 gallons of unwashed cherries, and then press the pulp to remove the greater part of the juice with the result that between 3 and 4: gallons of pulp will be left. This pulp is mixed with an equal quantity, by weight, or about 32 pounds, of rock candy, which should preferably be broken into coarse pieces and the mixture is ground in a mortar under strong pressure until all of the rock candy is dissolved. I then add about one-half the quan tity by volume, or about 3 gallons, of cologne spirit, and about 60 grains per gallon of mixture, or about 540 grains, of oil of bitter almonds, and allow the whole to stand for several days, after which it is subjected 'to distilling acti0n,-the distillation being carried on at a temperature-of from 170 to 200 F. until the volume of the mixture has been reduced to about one-half. The residue is then strained and the'l-iquid portion thereof mixed with the distillate. IY

While the process just described produces a satisfactory extract, I prefer, in practice, to also make use of the skins and seeds of the fruitin the manner which I will now set forth, for the purpose of giving the ex tract more perfect, characteristic color .01

the fruit and adding to the quantity, quality and permanence of its aromatic content.

I cut thes-kins of the cherries into small pieces and grind them up with an equal quantity'of rock candy and then add about twice the. quantity by volume of cologne spirit. This mixture is allowed to stand two weeks-or longer, when it may be strained and the liquid added to the distillate previously described. I prefer, however, to add the mixture Without straining to the'mixture containing the pulp and distil the whole target-her. I find that by employing the skins of the cherries in the manner described, the color. of the resulting extract is improved. I also immerse the seeds in cologne i mixture before distillation.

spirit, usin about two gallons of the spirit to one gal on of the seeds, for example. After being allowed to stand about a month, the lit uid-is strained off and, as in the case the liquid resulting from treating the skinsfi nuy be directly added to the distil; late, but. I prefer to also add it to the pulp In any case, the quantity of cologne spirit contained in the quantity of mixture distilled should be about half as great as the'quantity of the other ingredients taken together.

It should be understood that the mixture of any part of the fruit with cologne spirit may be allowed to stand longer than the i length of time mentioned, if desired.

Iclaim:

1. The process of making chei'ry extract which comprises mixing the fruit with co: logne spirit and almond oil, and subjecting the mixture to distilling action. substantially as described.

2. The process of making cherry extract which comprises crushing a mixture of sugar and cherry pulp, adding cologne spirit and oil of bitter almonds, and sub j'ecting the mixture to distilling action.

3. The process of making cherry extract which comprises crushing a mixture of sugar and cherry pulp, adding cologne spirit and oil of bitter almonds, subjecting the mixture to distilling action until the volume is reduced about one-half, straining the residue and adding itto the distillate.

it'lhe process of making cherry extract which comprises crushing a mixture of sugar and cherry pulp, adding cologne releases spirit, oil of bitter almonds, and the liquid resulting from treating cherry skins with cologne spirit, subjecting the whole to distilling action until the volume is reduced. about onehalf, straining the residue and adding it to the distillate.

5. The process of making cherry extract which comprises mixing the fruit with a solvent of the aromatic substances of cher ries and-almond oil, and subjecting the mixture to distilling action.

6. The process of making cherry extract which comprises removing the skins and which comprises removing the skins and.

seeds from unwashed cherries, crushingthe pulp with an approximately equal quantity by Weight of rock candy, adding cologne spirit, oil of bitter almonds and the liquid resulting from treating the seeds with cotiling action until the volumeis reduced one-half, straining the residue, and mixing it with the distillate.

:logne spirit, subjecting the mixture to dis- 8. The herein described product comprising oil-oi almonds and the distillate of a mixture of cherries with a solvent of the aromatic substances thereof. I

9. A flavoring compound comprising 011.

of almonds, theydistillate of a mixture of cherries with colognespirit, and the liquid portion of the undistill ed residue.

10.21 flavoring compound compris ng colorin matter derived from cherry, sk ns,

oil of a monds, and the distillate of a mix4 7 ture ot cherries with cologne spirit.

11. A flavoring compound comprising oil of almonds and essential oils derived from cherries. I

In testimony whereof, I have hereunto set my hand and ailixed my seal in the presence' of the two subscribing Witnesses. v

- rretur a. rrssrrcouar. H [1,. s.]

Witnesses:

W. A. ALEXANDER, B. L. CROWLEY. 

